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Drizzle your diced chicken with canola oil then season with salt, thyme, and paprika.
Add chicken to a hot pan with another tbsp of oil. Cook for 6-8 minutes until golden brown and cooked through. Remove and set aside.
In the same pan, add your onion. After one minute or the onion has started to become translucent, add your garlic and ginger. Stir for 30 seconds.
Add your chicken stock, tomato paste, salt, and turmeric. Stir together for about a minute before adding the coconut milk.
Let your sauce come to a simmer until it reaches your desired thickness, about 5-10 minutes, stirring often.
Add chicken back to the sauce, stir, and serve immediately over rice!